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Fried Besan Paneer In Spicy Gravy

Updated on November 29, 2019
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

About the gravy

Paneer or cottage cheese is loaded with healthy fats, proteins and contains very less carbohydrates. Good source of vitamin B12. It is excellent source of energy for weight watchers and diabetes patients. You can use it raw or cooked. Cooking with plenty of vegetables will increases the health benefits of paneer.

Besan also known as gram floor and chickpea floor, is gluten free floor, rich in proteins, less in calories. It is also an excellent source of several minerals like Vitamin A and K, iron, calcium, potassium, zinc, selenium, magnesium, copper, manganese, phosphorous etc. Good for your skin and hair. Great source of proteins for vegetarians. Easy to digest and light for the stomach also. With low glycemic index, it helps in maintaining the blood sugar level. So including this floor in regular diet is benificial for health.

Besan is highly versatile floor which can be used in ample ways. This gravy is one of them. Very delicious recipe. Spices added impart a lot of flavor to this dish. Fried besan paneer in spicy gravy is extremely tasty gravy which goes well with roti, chapati, naan or phulkas.

Besan Fried Paneer In Spicy Gravy
Besan Fried Paneer In Spicy Gravy

Cook Time

Prep time: 25 min
Cook time: 10 min
Ready in: 35 min
Yields: Serves 3 people 200 grams of paneer

Ingredients

  • 200 grams paneer or cottage cheese, cubed
  • 2-3 ripe tomatoes, to make puree
  • 3-4 teaspoons oil or ghee
  • 1-2 onions, medium sized, roughly chopped
  • 2-3 teaspoons poppy seeds or kuskus
  • 1.5 inches long fresh ginger
  • 5-6 cloves garlic
  • 1/2 teaspoon cumin seeds
  • 1/2 cup gram floor or besan floor or chickpea floor
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon kitchen king masala powder
  • 3-4 teaspoons fresh cream
  • a bunch of fresh coriander leaves, finely chopped
  • salt according to taste
  • 1/2 cup water, or as required

Steps to prepare the gravy

  1. Wash and boil about 2-3 tomatoes in water. Remove skin and puree it. Keep it aside. (or you can use store brought tomato puree).
  2. Roughly chop onions, remove skin of garlic, chop ginger. Cube paneer and keep it aside.
  3. In a pan heat 1 teaspoon of oil, add cumin seeds, let it splutter.
  4. To this add 2-3 teaspoons of poppy seeds or kuskus, stir and heat for about 1-2 minutes.
  5. Now add chopped onions, ginger and garlic (if you are using ginger-garlic paste add in this step). Roast it in medium to high flame till onion turns brown. Cool down and make smooth paste in mixer grinder adding little water if required.
  6. In a bowl take 1/2 cup of gram floor. To this add red chili powder, garam masala powder. Add little water to make thick batter.
  7. To this batter add paneer cubes. Mix everything properly so that paneer cubes get proper coating of gram floor.
  8. In a same pan heat 2-3 teaspoons of oil. To this add besan coated paneer cubes and shallow fry till it becomes golden brown in color.
  9. In another pan or pot, heat oil. Add ground onion paste, saute till raw smell of onion and garlic goes away.
  10. To this add tomato puree, mix. Add red chili powder, turmeric powder, garam masala powder, kitchen king masala powder and salt. Mix and cook for 2-3 minutes. (adjust according to your spice level).
  11. Now add besan coated shallow fried panner cubes to this gravy. Add water to get the consistency as per need. Cook for 1-2 minutes.
  12. Add finely chopped coriander leaves.
  13. Add 2-3 teaspoons of fresh cream. Mix.
  14. Serve hot with paratha, naan, chapati or phulka.


Preparation steps with pictures

Take 2-3 medium sized tomatoes in a vessel. Add 1 cup of water.
Take 2-3 medium sized tomatoes in a vessel. Add 1 cup of water.
Boil water in high flame for 5-10 minutes or till the skin opens.
Boil water in high flame for 5-10 minutes or till the skin opens.
After cool down, remove the skin and take them in a mixer jar.
After cool down, remove the skin and take them in a mixer jar.
Grind and make puree of it. Keep aside.
Grind and make puree of it. Keep aside.
Roughly chop onions, and ginger. Remove skin of garlic. Keep aside. (skip ginger and garlic if you are using store brought ginger-garlic paste).
Roughly chop onions, and ginger. Remove skin of garlic. Keep aside. (skip ginger and garlic if you are using store brought ginger-garlic paste).
Cut paneer into equal sized cubes. Keep aside.
Cut paneer into equal sized cubes. Keep aside.
In a pan heat oil. Add cumin seeds, let it splutter. Then add poppy seeds. Fry for a minute.
In a pan heat oil. Add cumin seeds, let it splutter. Then add poppy seeds. Fry for a minute.
To this add chopped onion, ginger and peeled garlic. (If you are using store brought ginger-garlic paste add in this step).
To this add chopped onion, ginger and peeled garlic. (If you are using store brought ginger-garlic paste add in this step).
Mix properly and fry till onion turns brown. Switch off the flame.
Mix properly and fry till onion turns brown. Switch off the flame.
Take this mixture in a mixer jar and grind to fine paste. Add little water if required.
Take this mixture in a mixer jar and grind to fine paste. Add little water if required.
In a bowl take 1/2 cup of gram floor.
In a bowl take 1/2 cup of gram floor.
To this gram floor add red chili powder and garam masala powder.
To this gram floor add red chili powder and garam masala powder.
Add little water to make thick batter.
Add little water to make thick batter.
To this batter add cubed paneer.
To this batter add cubed paneer.
Mix properly so that paneer gets proper coating of batter.
Mix properly so that paneer gets proper coating of batter.
Heat 1-2 teaspoons of oil in a pan, add gram floor coated paneer.
Heat 1-2 teaspoons of oil in a pan, add gram floor coated paneer.
Shallow fry paneer in medium flame till it gets nice golden brown color.
Shallow fry paneer in medium flame till it gets nice golden brown color.
In another pan or pot heat oil, add ground paste and saute till raw smell of onion and garlic goes away.
In another pan or pot heat oil, add ground paste and saute till raw smell of onion and garlic goes away.
To this add pureed tomato.
To this add pureed tomato.
Mix ground paste and tomato puree. To this add turmeric powder, red chili powder, garam masala powder, kitchen king masala and salt. Mix and cook.
Mix ground paste and tomato puree. To this add turmeric powder, red chili powder, garam masala powder, kitchen king masala and salt. Mix and cook.
To this add fried besan paneer.
To this add fried besan paneer.
Mix and cook for 1-2 minutes or till paneer is cooked.  Add water to get the consistency you need.
Mix and cook for 1-2 minutes or till paneer is cooked. Add water to get the consistency you need.
Add finely chopped coriander leaves.
Add finely chopped coriander leaves.
Add 1-2 teaspoons of fresh cream. Gently mix the cream in the gravy.
Add 1-2 teaspoons of fresh cream. Gently mix the cream in the gravy.
Serve hot with chapati, phulka, naan or paratha.
Serve hot with chapati, phulka, naan or paratha.

Instructions

  1. You can either shallow fry or deep fry besan paneer cubes.
  2. Garnish this gravy with butter or shredded paneer (optional).
  3. Prepare your own ginger-garlic paste by grinding 1.5 inch long ginger and 5-6 garlic cloves to fine paste in a mortar-pestle.
  4. Use fresh red and ripe tomatoes to make puree. Avoid using sour tomatoes.
  5. Reduce the amount of spices if you don't like spicy gravy.
  6. Adding cream will give the rich taste to this gravy.
  7. The consistency of gram floor batter should be not too thick nor too thin.
Nutrition Facts
Serving size: 1
Calories 65
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 7 g2%
Sugar 2 g
Fiber 1 g4%
Protein 1 g2%
Sodium 40 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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